Powerlifting BULK | Full Day of Eating to Build Muscle

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Week 5 day 2 of this series documenting my powerlifting training for 9 weeks up to a competition. Today I go through a full day of eating as I move up a weight class. This is a bulking diet to support the strength gains.
Supplements I take:
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Omegas - amzn.to/3DuPlGA
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Timestamps
00:00 | Breakfast
03:23 | Lunch
05:13 | Dinner
06:43 | Training
08:16 | Post Workout Meal
08:55 | Totals

[@forestcuriousity]

Big fan of the longer videos, more lifestyle in a day including gym, instead of short snips.

[@HadynWiseman]

Good to know, maybe I will include some more lifestyle things in future if people let me know they like that. Thanks :)

[@SG-gc3kq]

+1 for the longer videos

[@michaelneilson5141]

Love your honesty mate! Keep the videos coming.

[@JG-po6ff]

Love this series bro , I’m planning on getting a very similar gym set up to yours in a few months and I’m beyond excited

[@HadynWiseman]

Awesome, I've been using mine for probably 10 years now, one of the best investments I made!

[@SirFearedFeatherhats]

Really enjoyed this! Would love more videos like this in the future.

[@HadynWiseman]

Thanks a lot!

[@gqqggq7127]

Love the videos.

[@HadynWiseman]

Glad to hear it!

[@ChaosVanguardHD]

Yesssssss! my kind of video!!

[@HadynWiseman]

Some might say this is a cutting edge video. It should go into a hall of fame. Food videos with Oreo's is a great Alliance and there were Hordes of calories included.

[@ConradMarbourg3635]

I'm usualy not a good public for this kind of video but since we follow your whole training journey, it was a nice addition to it and I enjoy watching it a lot. On a side note, you know you are on a bulk phase when you start counting a whole pizza as "a snack" >

[@HadynWiseman]

Thanks a lot. Yeah I do feel like eating videos are a bit overdone. But people seem to really like them. I guess it's just seeing into someone's lifestyle a bit more that is appealing.

[@tasty2choc]

Please post more meal prep videos ❤

[@ashearera]

You can just hold a bell pepper in both hands, stalk towards you, and push the stalk INTO it with both thumbs, then the whole core can just be pulled back out seeds and all leaving you nothing but pepper to chop. Pepper chopping progressive overload.

[@HadynWiseman]

The only problem with that method is you get the white bitter bits (pith) included. Which I don't want, this way takes seconds and avoids that and any seeds detaching, I've tried both methods and this one seems superior

[@drip369]

"Damn boy! He thick! That's a thick boyyy!" Haha you did say you were gonna post this. What kind of xBW you shooting for next comp or two?

[@HadynWiseman]

I expect it will be down at first as I'm coming back and gaining weight, so it will take time to use that weight gain fully. Also will avoid cutting too much next time so I think anywhere between 8 and 9 would be great

[@Sam-us6vs]

Just curious to if you take creatine ? Or have ever tried it in the past . Thank you

[@HadynWiseman]

Yes of course

[@andrijamunitic7320]

the most depressingly relatable day of eating video I've watched so far haha

[@HadynWiseman]

Haha, at least I keep it realistic I suppose!

[@bewater7465]

Are you still a accountant ? Anyway would love to see your back to calisthenics and maybe chase a streetlifting pb

[@HadynWiseman]

Yes I am a chartered accountant. That could be a good idea. Maybe try to do a comp for that!

[@rtq1876]

How's the plain beef and rice taste? Reckon the breakfast might've been the best tasting meal throughout the day. Great vid!

[@HadynWiseman]

It's fine for me I quite like plain foods, sometimes I add ketchup too it as well.

[@vibekbhattacharjee5225]

Bro can you make a detail video on water and gut cut .how to achieve it and how much is it possible...my weight is around same as yours 80/81 I wanna compete in 74kg category by the end of the year ....

[@HadynWiseman]

Hey, I have a few videos on here of me cutting weight with the process I use

[@Loverboy15469]

Is it possible to get stunted growth in height from doing flips because of the impact?

[@gqqggq7127]

Not unless you fracture your bones through the growth plates. That's where you "grow" from. Basically no unless you're literally breaking bones.

[@Loverboy15469]

@@gqqggq7127 aight thanks man

[@Lb-ri5wr]

Lmao glad im not the only one who eats stuff way out of date, as long as it doesnt smell too funky

[@afitsharma5549]

Can you turn on the stabilisation in your camera? It's shaking way too much !!

[@HadynWiseman]

It's on just holding it badly while I'm walking haha

[@afitsharma5549]

​@@HadynWiseman ok brother 👍, btw love your videos man ❤️. Just bring the Clarence back, we want some videos with him

[@drip369]

If you want to extend the life of your produce, fruits and vegetables, fill up a big pot with water and put in a teaspoon of vinegar, maybe a tablespoon if it's a big enough pot and submerge your vegetables for 5 to 10 minutes, rinse them thoroughly and then let them completely air dry before you put them in the refrigerator. Instead of baby carrots last thing a couple of weeks, they will last almost 2 months. I never understood it as a kid why my mom would have four heads of lettuce soaking in the sink but they would last month's

[@HadynWiseman]

Man you have all the life hacks haha! It makes sense as vinegar is a very good preservative. That's why things originally got pickled I think.

[@drip369]

@@HadynWiseman that is what people pickle with but it's been a cleaner for millennia but my mother's side of the family is on there and she was a part of the community until my grandma took her out at the age of 8 and that's what they do before burying food for the winter (root cellars)

[@adampark1104]

Whats your current weight and height?

[@HadynWiseman]

5 feet 7. Currently sitting around 84kg

[@francesco_pesi]

maybe a bit too much fat? 2g x kg is very high, i would consider shifting a lot of those calories to carbs, and sit at around 1-1.2g x kg, which it's still a bit high , even bc from what i know you are "supported" so no point on high fats, but they are good for flavour tho, so 1.2 should be plenty for flavour.

[@ficolas2]

As a chemist, using a different container that "weighs the same" hurts my soul. As a normal person, yeah its probably just a few grams off.

[@HadynWiseman]

I've checked the bowls before they are the same weight. I used to love chemistry back in college, always wondered if I should have some my degree in that. Chose maths instead.

[@ubermarine]

Good stuff Hadyn! Clean bulking diet. Some thoughts: I see you're using sea salt flakes, it's good but Pink Himalayan Salt is a quality upgrade, get some minerals in aswell. Also, with regards to food expiration, I tend to share your 'focus' on expiration dates after I got some food poisoning a few years ago (most likely from the work lunchbuffet), but I've learned some stuff from my wife who has a masters degree in food science. The rule is always smell/taste, even though the expirationdate has passed - that date is set out from a "worst case" and is meant to mitigate reliability, with high fridgetemperature etc. And especially with vegetables, I dont even think we have expirationdates on those in norway, so I wouldn't even look at that - just smell/taste a bit of it, and see if the texture has changed to early stages of decomposistion. The only food I would be careful with in regards to expirationdate is fish, and that is because it has been frozen and thawed in most cases. Anyway, with all animal protein, if you're in doubt, smell it, if it literally smells of death and decay, then you know for sure. If you've never smelled that, then do an experiment, because you'll recognize that smell easily when you've experienced it once - nothing smells like decaying meat.

[@HadynWiseman]

Hey, those are some good tips, I normally use pink salt, I have a giant bag of it just used the other one today in this video. Normally I will just go for the smell test like you said if anything is on the day of expiry

[@Cin9999]

„Salt isnt as bad as everyone in the media makes it out to be.“ Sadly big anti-salt aint lying here. High BP is probably one of the most preventable, yet major causes of mortality. The evidence for the dose-response on high BP is overwhelming. Yes we need sodium …about 350mg a day …that doesnt 100x suddenly with exercise lol. It is also a HUGE contributor to stress on any other organ system and is implicated in CVD, diabetes, liver and kidney failure etc.

[@HadynWiseman]

I see where you're coming from but for someone training a lot and using their nervous system to fire all the time it's a bit different. For sedentary adults yeah. But they are screwed anyway most likely and reducing salt ain't saving them. What do you think about stan efferdings advice on salt like taking it when powerlifting to avoid cramps etc?

[@Cin9999]

@@HadynWiseman Yes it is A BIT different. The problem is that the vast majority of people are already in a huge overconsumption of sodium even for absolutely elite athletes. Additionally nervous system recruitment doesnt even remotely challenge the NaCl reserves you consume from your diet. Ergogenic exercise induces LOCAL hyponatremia not systemic. Its not even preventable as well - this has been tested with overfeeding salt and it does not work. The only people that ACTUALLY benefit from more sodium are endurance athletes that do things like ultra marathons in the heat. And even they usually dont exceed WHO guideline intakes the amounts are not that big and just concentrated intra-workout. (And this is in the context of them having almost 400% the caloric intake of a normal person). Evidence on cramps is weak btw and we don’t actually seem to know much about cramps either way - but if at all we would want water INSIDE the muscle and thus potassium, not sodium.

[@HadynWiseman]

I think you have potassium and Sodium mixed up there at the end regarding fluid retention@@Cin9999

[@Cin9999]

@@HadynWiseman No potassium is primarily pulling water inside the cell and sodium is pulling it under the skin. That is even made used of in a bodybuilders peak for stage. What may be is that I structured my sentence slightly weird bc English is not my first language. I can give citations on this.

[@HadynWiseman]

When I water cut I swap out sodium for potassium as it drops all the water retention. Then when I refeed I add back sodium to retain water. 400mg sodium retains 2 pounds of water. I think you are misunderstanding the sodium potassium pump here. There is a good video about it on a channel called Amoeba Sisters if you want to watch it. There is a balance of sodium and potassium inside and outside the cells. With potassium inside and sodium outside. Just because those ions are located there does not mean that's where the water is. Despite your first comment using a lot of buzzwords I do somewhat disagree here. All the elite powerlifters I know use sodium when needed and have more than the general population and the strength and performance results speak for themselves. @@Cin9999

[@dumbass0621]

And here I am eating 6,000 and can't break 170

[@HadynWiseman]

I don't think I could even stomach that much!

[@dumbass0621]

@@HadynWiseman You could it's a lot of liquid calories in the morning. 16 oz raw sunflower kernels 5 bananas 1/2 cup raisins Probably 3-4 cups blueberries 1/4 teaspoon salt 2 tbps ground flax seed 1 cucumber 2 cups water A little over 72oz in the blender I'm convinced I have a malabsorption disorder at this point.